Wash the urad dal with water till water runs clear.

Take washed dal in the pressure cooker. Add 2 cup of water, salt and oil. .

On medium flame pressure cook for 5 whistles or till the urad dal is cooked.

Let the pressure go down by itself, then open the lid.

Mash cooked dal slightly with spoon.

in a pan, add oil, mustard seeds, cumin seeds, hing and some curry leaves. sauté it.

then add dry red chilli, cinnemon, cloves and bay leaf. Sauté it.

now add ginger paste, green chilli paste and finely chopped green garlic white and green part. Saute till it raw smell goes away.

Add chopped tomatoes and salt. sauté it.

Now lower the flame and add turmeric powder, red chilli powder, coriander powder and some water. sauté masala till oil separate from its sides.

Then add boiled dal and mix well.

Now add 1 cup hot water and mix well. Adjust the water quantity as per your liking dal consistency.

Cover and let it come to a simmer on low flame for 7-10 mintes. Do stir in between

Then Add garam masala, lemon juice and jaggery. Mix well.

Turn off the stove and add chopped cilantro. Mix well.

Serve dal, add garlic chutney and mix well. Garnish with ghee and serve with bajri na rotla.

in mortal-pestal, add 10-12 garlic cloves, ¼ tsp cumin seeds, 1 tsp coriander powder and 1 tbsp red chilli powder. Crush it coarsely. Kathiyawadi garlic paste is ready.

in a pan, add oil, ginger paste and chopped green chilli. Sauté it.

add garlic chutney and sauté till oil separate from its sides.

Now add water and salt. mix well and cook chutney on low flame.

Then add lemon juice and sugar. mix well.

Garlic chutney is ready. serve with dal.